Monday, February 23, 2009

So, I'm really excited about this new opportunity. This week, my column "Knife's Edge", premiered in the Atlanta edition of Creative Loafing. I am shooting for this to be a weekly column, if I can keep up! Let me know what you think and if any of you have topic ideas!

Thursday, February 12, 2009

Greetings, from Delta flight 2079 to Los Angeles! The last few weeks have seen a return to a hectic travel schedule. I can’t really remember all the cities, or some of the details, but I’ve seen some neat stuff.

Last week I was on the local Atlanta FOX channel, Showtime and the NBC Super Bowl pregame show.

I’ve also filmed some stuff that I can’t discuss much, but will air soon. I shot an episode of Food Detectives with Ted Allen. I participated at NATPE in Las Vegas. My demonstration that day has led to a few opportunities, including reading for a bit as host of a new chef program.

On the cooking front, of course, I’m getting ready for Flip’s expansion. With three cities expected later this year, and up to 9 the following. I just wrapped a dinner at Stevenswood Spa in Mendocino, where chef Patrick Meany is doing some real progressive food. And I’m on my way to meet with two very different groups to discuss a Richard Blais project in Los Angeles.

All of this sounds good and fun. Even typing it is fun and exciting. But, it hit me at some point during this run, that I’m just lucky. And I’m mad about that.

These opportunities just sort of happen. I don’t pursue them. In talking with my wife, I used the analogy that I will share with you now. We don’t know how to fish. We eat plenty of fish. But the reality is that we have a bucket on a boat and every once in awhile a fish jumps in it and dinner is served.

For the most part, we don’t even choose what fish to eat. We don’t get a menu. And the anger sets in when I realize that there are certain fish that I really WANT to eat. But instead of charting a course to find bluefin tuna, we happily nosh on buckets of flounder and smelt. Maybe an occasional cod or striped bass… you kind of get where I’m going, I hope.

it’s a home in the Bay Area. And don’t read into that so much, people can have multiple homes.

it’s a restaurant concept that incorporates super creative food with the casualness and comfort of your favorite neighborhood spot. And of course I’d like to see that concept happen in San Fran, NYC, LA, or maybe even London.

it’s figuring out what this book is about. Truth be told there are a few people who want to do a book with me and I’m just frozen at the keyboard. I’m never frozen at the keyboard.

it’s a television show that promotes creative cooking to the masses.

it’s having FLIP become an iconic brand.

it’s having Trail Blais develop giant ideas for the way we eat today and finding the connections to make those ideas happen.